Zucchini Relish

Ingredients

• 2 teaspoons cumin seeds 
• 1 teaspoon mustard dry
• 1 teaspoon kosher salt 
• 1 medium onion roughly chopped
• 0.3 teaspoon pepper 
• 1 medium bell pepper red roughly chopped
• 0.3 cup sugar 
• 1.5 teaspoons turmeric 
• 1 tablespoon vegetable oil 
• 0.7 cup distilled vinegar white
• 2 pounds zucchini shredded

Equipment

• food processor
• bowl
• pot

Directions

1. Put onion in food processor and pulse until finely chopped.
2. Transfer to a bowl. Wipe food processor clean, add bell pepper, and pulse until coarsely chopped.
3. Heat oil over medium heat in a wide 8-qt. pot.
4. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes.
5. Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt, and 1/2 cup water and cook, covered, stirring often, until zucchini has softened and flavors have melded, about 20 minutes.
6. Fill 7 half-pt. jars and put lids on to seal. Relish keeps, chilled airtight, at least 2 weeks.